Isbn: 9780199661084 - food: a very short introduction (34 risultati)

Paperback. Condizione: Very Good. In this Very Short Introduction, Prof Lord John Krebs provides a brief history of human food, from our remote ancestors 3 million years ago to the present day. By looking at the four great transitions in human food - cooking, agriculture, processing, and preservation - he considers a variety of questions, including why people like some kinds of foods and not others; how your senses contribute to flavour; the role of genetics in our likes and dislikes; and the differences in learning and culture around the world. In turn he considers aspects of diet, nutrition, and health, and the disparity between malnutrition in some places and overconsumption in others. Finally, he considers some of the big issues - the obesity crisis, sustainable agriculture, the role of new technologies such as genetic modification of crops, and ends by posing the question: how will it be possible to feed a population of 9 billion in 2050, without destroying our natural environment.…

Condizione: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

paperback. Condizione: Very Good. Most items will be dispatched the same or the next working day. A copy that has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condizione: Good. Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting.

Paperback. Condizione: Very Good. In this Very Short Introduction, Prof Lord John Krebs provides a brief history of human food, from our remote ancestors 3 million years ago to the present day. By looking at the four great transitions in human food - cooking, agriculture, processing, and preservation - he considers a variety of questions, including why people like some kinds of foods and not others; how your senses contribute to flavour; the role of genetics in our likes and dislikes; and the differences in learning and culture around the world. In turn he considers aspects of diet, nutrition, and health, and the disparity between malnutrition in some places and overconsumption in others. Finally, he considers some of the big issues - the obesity crisis, sustainable agriculture, the role of new technologies such as genetic modification of crops, and ends by posing the question: how will it be possible to feed a population of 9 billion in 2050, without destroying our natural environment.…

paperback. Condizione: Very Good.

Paperback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condizione: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condizione: New.

Condizione: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books.

Condizione: As New. Unread book in perfect condition.

Condizione: New. pp. 144.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

Paperback. Condizione: new. Paperback. In this Very Short Introduction, Prof Lord John Krebs provides a brief history of human food, from our remote ancestors 3 million years ago to the present day. By looking at the four great transitions in human food - cooking, agriculture, processing, and preservation - he considers a variety of questions, including why people like some kinds of foods and not others; how your senses contribute to flavour; the role of genetics in our likes and dislikes; andthe differences in learning and culture around the world.In turn he considers aspects of diet, nutrition, and health, and the disparity between malnutrition in some places andoverconsumption in others. Finally, he considers some of the big issues - the obesity crisis, sustainable agriculture, the role of new technologies such as genetic modification of crops, and ends by posing the question: how will it be possible to feed a population of 9 billion in 2050, without destroying our natural environment?ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area.These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challengingtopics highly readable. Drawing on a mixture of science and history, Professor Lord John Krebs looks at the development of food and the four great transitions that affected the way we eat. From issues such as the obesity crisis and sustainable agriculture to food scares and the role of new technologies, Krebs provides a fascinating exploration of the history of human food. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: New. pp. 144.

Paperback. Condizione: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Condizione: New. pp. 144.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,200grams, ISBN:9780199661084.

Condizione: As New. : En 'Food: A Very Short Introduction', el profesor Lord John Krebs ofrece una breve historia de la alimentación humana, desde nuestros ancestros remotos hace 3 millones de años hasta la actualidad. Analizando las cuatro grandes transiciones en la alimentación humana (la cocina, la agricultura, el procesamiento y la conservación), Krebs explora por qué a las personas les gustan algunos alimentos y no otros, cómo los sentidos contribuyen al sabor, el papel de la genética en nuestros gustos y aversiones, y las diferencias en el aprendizaje y la cultura en todo el mundo. También examina aspectos de la dieta, la nutrición y la salud, así como la disparidad entre la desnutrición en algunos lugares y el consumo excesivo en otros. Finalmente, aborda grandes problemas como la crisis de la obesidad, la agricultura sostenible y el papel de las nuevas tecnologías, como la modificación genética de los cultivos, y plantea la pregunta de cómo será posible alimentar a una población de 9 mil millones en 2050 sin destruir nuestro entorno natural. EAN: 9780199661084 Tipo: Libros Categoría: Otros Título: Food: A Very Short Introduction Autor: John Krebs Idioma: en Páginas: 144 Formato: tapa blanda. …

Condizione: New. 2013. 1st Edition. Paperback. . . . . .

Paperback. Condizione: Brand New. 130 pages. 6.00x4.00x0.25 inches. In Stock.

Condizione: New. In English.

Paperback. Condizione: Brand New. 130 pages. 6.00x4.00x0.25 inches. In Stock.

Condizione: New. 2013. 1st Edition. Paperback. . . . . . Books ship from the US and Ireland.

Condizione: new.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Taschenbuch. Condizione: Neu. Neuware - In this Very Short Introduction, Prof Lord John Krebs provides a brief history of human food, from our remote ancestors 3 million years ago to the present day. By looking at the four great transitions in human food - cooking, agriculture, processing, and preservation - he considers a variety of questions, including why people like some kinds of foods and not others; how your senses contribute to flavour; the role of genetics in our likes and dislikes; and the differences in learning and culture around the world. In turn he considers aspects of diet, nutrition, and health, and the disparity between malnutrition in some places and overconsumption in others. Finally, he considers some of the big issues - the obesity crisis, sustainable agriculture, the role of new technologies such as genetic modification of crops, and ends by posing the question: how will it be possible to feed a population of 9 billion in 2050, without destroying our natural environment ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.…